High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

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Impact of High Hydrostatic Pressure Treatment on Microbial Communities in Chinese Water-Boiled Salted Duck

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-386 ◽

2014 ◽

Vol 77 (7) ◽

pp. 1142-1147 ◽

Cited By ~ 2

Author(s):

YULIN FENG ◽

KEPING YE ◽

HUHU WANG ◽

YI SUN ◽

XINGLIAN XU ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Shelf Life ◽

Microbial Communities ◽

High Hydrostatic Pressure ◽

Denaturing Gradient Gel Electrophoresis ◽

Inhibitory Effect ◽

Mild Heat ◽

Chinese Water ◽

Gradient Gel Electrophoresis ◽

The Impact

The objective of this study was to determine the impact of high hydrostatic pressure (HHP) treatment on microbial communities in Chinese water-boiled salted duck (CWBSD) and the synergistic effect of HHP and mild heat treatment. In this work, the bacterial diversity was evaluated by using both a culture-dependent method and denaturing gradient gel electrophoresis. The total aerobic bacterial counts in pressure-treated samples were significantly lower than those in controls, which indicated that HHP could extend the shelf life of CWBSD. Weissella hellenica and Enterobacteriaceae, the predominant bacteria found in CWBSD, were not detected after HHP treatment. On the other hand, Staphylococcus spp. and Bacillus spp. became the predominant bacteria in HHP-treated samples. Moreover, the inhibitory effect was greater at 400 MPa than at 200 MPa combined with mild heat at 40°C. This study investigated the diversity of bacteria in HHP-treated CWBSD, and the information derived from this research may help to understand the bacterial ecology and develop effective HHP treatments to extend the shelf life of CWBSD.

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Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

Microorganisms ◽

10.3390/microorganisms8060909 ◽

2020 ◽

Vol 8 (6) ◽

pp. 909

Author(s):

Javier Rodríguez López ◽

Mª. José Grande ◽

Rubén Pérez-Pulido ◽

Antonio Galvez ◽

Rosario Lucas

Keyword(s):

Lactic Acid ◽

Hydrostatic Pressure ◽

Lactic Acid Bacteria ◽

Bacterial Diversity ◽

High Hydrostatic Pressure ◽

High Throughput Sequencing ◽

Microbial Inactivation ◽

Sequencing Analysis ◽

The Impact ◽

Control Samples

Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at 22 °C; (B) 450 MPa at 50 °C; (C) 600 MPa at 22 °C; (D) 600 MPa at 50 °C. Controls and treated samples were refrigerated stored for 50 days. The residual surviving fraction was lowest for the 600 MPa treatment at 50 °C. Bacterial growth on media supplemented with antibiotics (cefotaxime and imipenem) or the biocide benzalkonium chloride was detected only from control samples but not from HP-treated samples. High throughput sequencing analysis indicated that the bacterial diversity of control samples was dominated by members of Fam. Enterobacteriaceae, but it changed to a lactic acid microbiota during storage. HP-treated samples showed reduced relative abundances of Enterobacteriaceae and lactic acid bacteria and higher abundances of Pantoea, Ralstonia and Methylobacterium. Results from the study indicate that HP treatments of guacamole at 50 °C show higher microbial inactivation compared to 22 °C. However, all treatments reduced the levels of Enterobacteriaceae and penem-tolerant bacteria and provided product stability against acidification by lactic acid bacteria.

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The impact of high hydrostatic pressure on structure and dynamics of β-lactoglobulin

Biochimica et Biophysica Acta (BBA) - General Subjects ◽

10.1016/j.bbagen.2013.06.040 ◽

2013 ◽

Vol 1830 (10) ◽

pp. 4974-4980 ◽

Cited By ~ 18

Author(s):

Daniela Russo ◽

Maria Grazia Ortore ◽

Francesco Spinozzi ◽

Paolo Mariani ◽

Camille Loupiac ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Structure And Dynamics ◽

The Impact ◽

Β Lactoglobulin

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A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽

10.3390/foods7100169 ◽

2018 ◽

Vol 7 (10) ◽

pp. 169 ◽

Cited By ~ 3

Author(s):

Biniam Kebede ◽

Pui Lee ◽

Sze Leong ◽

Vidya Kethireddy ◽

Qianli Ma ◽

...

Keyword(s):

High Pressure ◽

Shelf Life ◽

Electric Fields ◽

Pulsed Electric Fields ◽

High Pressure Processing ◽

Life Changes ◽

Processing Technologies ◽

Promotion Strategies ◽

Thermal Pasteurization ◽

Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

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Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Food Science and Technology International ◽

10.1177/1082013218768997 ◽

2018 ◽

Vol 24 (6) ◽

pp. 507-518 ◽

Cited By ~ 3

Author(s):

Paz Spira ◽

Antonio Bisconsin-Junior ◽

Amauri Rosenthal ◽

Magali Monteiro

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Shelf Life ◽

Orange Juice ◽

High Hydrostatic Pressure ◽

Residual Activity ◽

Pectin Methylesterase ◽

Physicochemical Characteristics ◽

Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

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